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Categories:
rice-bran oil onion carrot white garlic Serrano chilies generous salt eggs red rice fish sauce scallions cilantro cucumber wedges scallions chilies
Viewed: 71 - Published at: 8 years agoIngredients
- 2 tablespoons rice bran oil
- 1 small or medium onion, sliced
- 1 large carrot, peeled and cut in 2-inch-long julienne
- 4 ounces tofu, patted dry and cut in 1/2-inch dice
- 6 white or cremini mushrooms, cut in thick slices
- 4 large garlic cloves, minced
- 2 serrano chilies, minced
- 1 generous bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
- Salt and freshly ground pepper to taste
- 2 eggs, beaten and seasoned with salt and pepper
- 5 cups cooked red rice
- 1 tablespoon fish sauce or soy sauce (more to taste, optional)
- 1 bunch scallions, both white and green parts, chopped (optional)
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chilies (nam pla prik)
Method
- Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact.
- Swirl in the oil and add the onion, carrot, tofu and mushrooms.
- Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes.
- Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach.
- Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg.
- Stir-fry until the egg is scrambled, and add the rice.
- Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma.
- Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.
